Seasonal Apple and Carrot Soup

Now that it’s autumn it’s like someone flipped a switch- the temperatures have magically shifted and we are now officially experiencing chilly mornings! This week I even got to wear my hoodie! Cheers to that!

Of course, the truths of the mornings sometimes turn into lies by the afternoon- while we have been blessed with the cold, I find myself shaking my fist at the sun for delivering spontaneously hot spells (and making me wish I wore shorts). Such is the life of a southerner in early autumn. It’s a never ending fashion switch up.

Despite the weather and it’s indecisiveness, I have been cooking like fall is in full swing. Whipping up apple butter, pumpkin muffins, and hearty comfort stews for dinner.

This week I wanted to share a dish that will get your heart in the seasonal spirit- a simple apple and carrot soup.

I tend to stray away from 100% pureed soups, since I enjoy some substance with my broth. However, if you are one of those people that really digs a good puree, by all means you could certainly toss the whole thing in your blender.

Besides the fact that love going a little apple crazy this time of year, another thing I enjoyed about making this was using rainbow carrots– my local grocer has had rainbow carrots in for the past few weeks now, and I’ve been using them in place of regular old orange. It adds an extra special feel to any dish, making this soup even better.

This autumn, stay warm comfy.

Apple and Carrot Soup

Ingredients:

4 gala apples, peeled, cores removed, and cut into chunks (you could also use tart apples, such as granny smith if you prefer)

1 1/2 lbs rainbow carrots, diced

3 cloves garlic, minced

1 large red onion, diced

3-4 C veggie broth (depending on if you like it brothy or chunky!)

1 C apple cider

3 sprigs thyme

1 tsp fresh rosemary, chopped

Sea salt and pepper to taste

Directions:

Add apples, carrots, garlic, onions, and broth to a large soup pot and bring to a boil.

Turn heat down to simmer. Add apple cider and thyme (no need to remove thyme leaves, you will pull the sprigs out later).

Simmer for about 25 minutes, or until carrots have cooked through and apples start to break down. Remove thyme sprigs.

Transfer half of the soup (or all if you prefer) to a blender and process until smooth. Pour back into soup pot.

I believe that everyone has the ability to enjoy a simple and healthy life, using PLANTS as the magic ingredient anyone can afford. (No skills required and all levels welcome!) That’s why I’m dedicated to providing you with the BEST plant-based recipes and remedies. I want to give you the tools you can use in your own home, applying easy strategies while saving time and money. I know from personal experience (as a mama of three homeschooled rascals), that you have limited hours and resources, and you need QUICK and PRACTICAL information that you can use right away. So are you ready? #allrightythen

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About Randi Tisdall

I believe that everyone has the ability to enjoy a simple and healthy life, using PLANTS as the magic ingredient anyone can afford. (No skills required and all levels welcome!) That’s why I’m dedicated to providing you with the BEST plant-based recipes and remedies. I want to give you the tools you can use in your own home, applying easy strategies while saving time and money. Read More...